Togarashi Beef

Time & Servings
4 servings
1 hour 30 minutes ready time =
45 minutes preparation +
45 minutes cooking
Ingredients
  • SQUASH PUREE:
  • 2 Knorr® Beef Bouillon Cubes, crumbled
  • 1 lb. peeled butternut squash, cut into 2-in. (5 cm) chunks
    Butternut Squash ~ 7LB
    $5.64 • Ea
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  • 2 Tbsp. 10% half and half cream
    Natrel Half & Half Cream 10% 1L
    $2.20 • Ea
  • 1 Tbsp. Becel® Original margarine
    Becel Margarine Original (2PK) 2.44KG
    $13.12 • Ea
  • VEGETABLES:
  • 2 cups thinly sliced cauliflower florets, about 1/4 in.(6 mm) thick
    Cauliflower Florets ~ 2LB
    $6.77 • Ea
  • 2 cups shiitake mushroom caps, halved
    White Whole Organic Mushrooms ~ 1.5LB
    $6.55 • Ea
  • 1 Tbsp. Becel® Oil
  • 1 tsp. ground coffee
    Illy Arabica Espresso Ground Coffee Dark Roast 250G
    $10.93 • Ea
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  • STEAK:
  • 2 tsp. ground coffee
    Illy Arabica Espresso Ground Coffee Dark Roast 250G
    $10.93 • Ea
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  • 1/2 tsp. salt
    Kirkland Sea Salt Fine Grain 850G
    $4.51 • Ea
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  • 1 tsp. ground black pepper
    Kirkland Tellicherry Black Pepper Grinder 178G
    $10.16 • Ea
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  • 1 tsp. togarashri Japanese seven spice
  • 1 -lb. ribeye steak, 1-1/2 in. (4 cm) thick, cut into 4 pieces
    Kirkland Cured & Dried Beef Steak Strips Extra Thick Cut 340G
    $16.71 • Ea
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  • SAUCE:
  • 1 tsp. mixed peppercorns
    Kirkland Whole Tellicherry Peppercorns 399G
    $10.93 • Ea
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  • 3 Tbsp. 10% half and half cream
    Natrel Half & Half Cream 10% 1L
    $2.20 • Ea
Directions
  • For SQUASH PUREE, Bring 4 cups (1 L) water to a boil in medium saucepan. Add Knorr® Beef Bouillon Cubes; stir to dissolve. Remove 1/2 cup (125 mL) broth; set aside. Add squash and bring to boil; reduce heat and simmer uncovered until squash is very tender, about 15 minutes. Drain and put squash into food processor. Add half and half cream and Becel® Original margarine and process until smooth. Set aside and keep warm.
  • For VEGETABLES, toss cauliflower and mushrooms with oil and ground coffee; season to taste with salt and ground black pepper. Heat large skillet or cast iron skillet over medium heat and cook vegetables, stirring occasionally, until golden brown and crisp-tender, about 10 minutes. Remove from pan; set aside.
  • For STEAK, combine coffee, salt, pepper and Togarashi Japanese Seven Spice in small bowl. Rub steak with mixture. Heat same skillet over medium-high heat and cook steak, turning once, until desired doneness; remove and let stand.
  • For SAUCE, after removing steak from skillet, remove skillet from heat. Slowly stir in reserved beef broth, scrapping up any brown bits from bottom of skillet. Return skillet to low heat; stir in peppercorns and cook, stirring occasionally, until slightly reduced, about 2 minutes. Stir in half and half cream and heat through.
  • To serve, arrange 1/2 cup (125 mL) squash puree in center of each plate, then top with 1/4 of the vegetable mixture, 1 piece of steak and 1 Tbsp. (15 mL) sauce.
  • Tip: Forgot to reserve 1/2 cup (125 mL) broth for the sauce? No problem, just use Knorr® Beef Broth instead.